Method

In a large saucepan bring water to a boil, and then add the noodles. Cook until clear 2-3 minutes, drain and refresh under cold water. Set aside.

Prepare the vegetables. Slice the capsicum into thin pieces, wash and roughly chop the coriander and garlic chives. Thinly slice the bok choy and Chinese cabbage. Toast sesame seeds until golden brown in a frying pan over a medium heat.

To make the dressing place all the ingredients in a bowl or jar and whisk together until the sugar has dissolved.

Place in a large serving bowl the glass noodles, pour over half of the dressing and toss to coat. Add the prepared vegetables with the toasted sesame seeds and toss. Pour over the remainder of the dressing and serve immediately garnished with extra chopped coriander leaves.